CN103416650B - The dilated food of lotus rhizome slag and production of corn starch and processing method thereof - Google Patents
The dilated food of lotus rhizome slag and production of corn starch and processing method thereof Download PDFInfo
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- CN103416650B CN103416650B CN201310134912.3A CN201310134912A CN103416650B CN 103416650 B CN103416650 B CN 103416650B CN 201310134912 A CN201310134912 A CN 201310134912A CN 103416650 B CN103416650 B CN 103416650B
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Abstract
The invention belongs to food processing technology field, be specifically related to a kind of dilated food produced by extruding for raw material with lotus rhizome slag and cornstarch.Simultaneously due to the interpolation of lotus root ground-slag, also add the content of dietary fiber in dilated food.Feature of the present invention is, lotus rhizome slag removes moisture to being applicable to processing, pulverizes, crosses 40 mesh sieves, obtain lotus root ground-slag; Mixed with cornstarch by lotus root ground-slag and mix well, the addition of lotus root ground-slag is the 2.5-7.5% of cornstarch, adjusts mixture moisture to 16%; Single screw squeezing expansion machine preheats, and during temperature rise to 130 DEG C, adjusts screw speed 180r/min, with uniform rate feeding; After gained food cooling forming, surface spraying condiment, then be dried to moisture and pack below 5%.The present invention is that the comprehensive utilization of lotus root starch industry opens new approach.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of extruded prod of producing for raw material with lotus root ground-slag and cornstarch and processing method thereof.
Background technology
Lotus rhizome is the aquatic vegetable that domestic product area is maximum, output is maximum.Its look white, matter is crisp, taste is sweet, has higher use value, cold and dressed with saucely can eat raw, fries, stewes, braised, boiling edible, also can process the food such as lotus root starch, lotus root juice.Lotus root starch is fresh lotus rhizome through cleaning, pulverizing, filter, remove sand the product that the series of process programs such as purification, concentrated refining, dehydration, dry and packaging are made, Lotus root congee is of high nutritive value, drug-treating action might as well, and delicious flavour, all-ages, doubly get consumer reception, thus lotus root starch industry output is huge, but a large amount of accessory substance lotus root slags can be produced in lotus root starch production process, it is exactly lotus rhizome oversize after fragmentation is filtered, its composition, except most fiber, also has a small amount of starch, carbohydrate and albumen etc.The accessory substance lotus root slag of lotus root starch industry does except animal feed except small part is used for peasant household, mostly all go out of use, scientific development at present for accessory substance lotus root slag utilizes also less, except studying (Li Huina to the extraction of lotus root dregs diet fibre and polysaccharide, 2009), other documents utilized about lotus root slag for comprehensive then rarely have report.
Dilated food because of its short texture, crispy in taste, fragrant beautiful, profile is exquisite, various in style and have certain nutritive value, so dark liking by consumers in general especially Young Female consumer.Have many about the document utilizing fruits and vegetables production accessory substance pomace pericarp and cereal to carry out composite production dilated food both at home and abroad, and have certain feasibility.As (2008a, 2008b) such as Altan extrudes leisure food to barley-tomato pomace mixture, barley and treaster mixture respectively.If can to lotus root starch production line leftover bits and pieces and accessory substance lotus rhizome slag develop, so by turning waste into wealth and fully utilizing and seek a kind of new approach for lotus root slag, simultaneously also for new resource is sought in the production of novel puffing food, reach the sustainable development that existing environmental benefit has an economic benefit again.
Summary of the invention
The object of the invention is to develop the Novel extrusion dilated food that a kind of lotus rhizome slag and cornstarch are raw material.Its raw material is accessory substance lotus root slag and the cornstarch of lotus root starch production line, it is allocated with certain proportion, after the processing of extrusion equipment, produce a kind of novel puffing food, this food has very high acceptance in form, tissue, mouthfeel, simultaneously due to the interpolation of lotus root ground-slag, also add the content of dietary fiber in dilated food, give the function that dilated food is new, according to the demand of consumer's different taste, can at the seasoning matter of product surface spray coating different taste, to meet its demand.
The present invention is achieved through the following technical solutions;
The invention provides the dilated food that a kind of lotus rhizome slag and cornstarch are produced by extrusion process, it is produced as follows:
(1) drying of lotus root ground-slag
Fresh lotus rhizome slag (as electric dry oven or fluid bed) under 60 DEG C of hot blasts or electrical heating condition is carried out drying process, make the water content to 15% in raw material or following, obtain dry lotus rhizome slag raw material, be placed in sealing bag and save backup;
(2) pulverizing of lotus root ground-slag
The dry lotus rhizome slag pulverizer of upper step gained is pulverized, crosses 40 mesh sieves, obtain lotus root ground-slag, preserve in sealing bag;
(3) raw material premix
Mixed with cornstarch by the lotus rhizome ground-slag of upper step gained and mix well, by weight, the addition of lotus root ground-slag is the 2.57.5% of corn flour weight, regulates the moisture to 16% of compound, preserves with sealing bag;
(4) start heats up
Single screw squeezing expansion machine start is preheated;
(5) extrusion
When device temperature rises to 130 DEG C, extruder screw speed is regulated to be 180r/min, with uniform rate feeding;
(6) cool, shaping
The dilated food squeezed out is placed in 35min cooling forming under room temperature;
(7) condiment, dry packing is sprayed
Dilated food surface spraying condiment after shaping, is dried to moisture and packs below 5%;
Wherein:
Flavouring material formula in step (7) following (with parts by weight):
Seafood taste: monosodium glutamate 22%, salt 76%, zanthoxylum powder 2%
Spicy: chilli powder 33%, pepper powder 4%, smart salt 48%, monosodium glutamate 3%, five-spice powder 12%
Cumin powder taste: salt 66%, cumin powder 22%, zanthoxylum powder 9%, raw ginger powder 3%
The invention provides the processing method that a kind of lotus rhizome slag and cornstarch extrude the dilated food produced, it comprises the steps:
(1) drying of lotus root ground-slag
Fresh lotus rhizome slag is carried out under 60 DEG C of hot blasts or electrical heating condition drying process, make the water content to 15% in raw material or following, obtain dry lotus rhizome slag raw material, be placed in sealing bag and save backup;
(2) pulverizing of lotus root ground-slag
The dry lotus rhizome slag pulverizer of upper step gained is pulverized, crosses 40 mesh sieves, obtain lotus root ground-slag, preserve in sealing bag;
(3) raw material premix
Mixed with cornstarch by the lotus rhizome ground-slag of upper step gained and mix well, by weight, the addition of lotus root ground-slag is the 2.57.5% of corn flour weight, regulates the moisture to 16% of compound, preserves with sealing bag;
(4) start heats up
Single screw squeezing expansion machine start is preheated
(5) extrusion
When device temperature rises to 130 DEG C, extruder screw speed is regulated to be 180r/min, with uniform rate feeding;
(6) cool, shaping
The dilated food squeezed out is placed in 35min cooling forming under room temperature;
(7) condiment, dry packing is sprayed
Dilated food surface spraying condiment after shaping, is dried to moisture and packs below 5%;
Wherein:
Flavouring material formula in step (7) following (with parts by weight):
Seafood taste: monosodium glutamate 22%, salt 76%, zanthoxylum powder 2%;
Spicy: chilli powder 33%, pepper powder 4%, smart salt 48%, monosodium glutamate 3%, five-spice powder 12%;
Cumin powder taste: salt 66%, cumin powder 22%, zanthoxylum powder 9%, raw ginger powder 3%;
Detailed description of the invention
Embodiment 1
The present embodiment lotus rhizome slag used comes from the accessory substance of lotus root starch production line, because in fresh lotus rhizome slag, moisture too high (moisture is generally greater than 80%) is not easily stored, and be unfavorable for post-production, therefore need to carry out precipitation divisional processing to fresh lotus rhizome slag, concrete grammar fresh lotus root slag is placed in sulfuration as living in air dry oven add hott bed, under 60 DEG C of conditions, moisture is dried to water content less than 15%, pack with sealing bag, preserve.Processing method mainly comprises: lotus rhizome ground-slag is broken, raw material premix, start intensification, extrusion, cooling forming, drying, packaging.Concrete steps are as follows:
1. the pulverizing of lotus root ground-slag
The dry lotus rhizome slag pulverizer that above-mentioned steps is obtained is pulverized, and crosses 40 mesh sieves, obtains lotus root ground-slag, save backup with sealing bag.
2. raw material premix
Mixed with cornstarch by lotus rhizome ground-slag and mix well, the addition of lotus root ground-slag is the 2.5%7.5% of corn flour, regulates moisture to 16%, and sealing preservation makes moisture fully balance.
3. to start shooting intensification
Single screw squeezing expansion machine start is preheated.
4. extrusion
When device temperature rises to 130 DEG C, adjusting screw(rod) rotating speed is 180r/min, with uniform rate feeding.
5. cool, shaping
Because the product temperature just squeezed out is still higher, cool 35min under the product squeezed out need being placed in room temperature and make it shaping.
6. condiment, dry packing is sprayed
To the dilated food surface spraying condiment (flavouring material formula is as follows :) after being shaped, being dried to moisture below 5% packs preservation with sealing bag or vacuum food bag.
Seafood taste: monosodium glutamate 22%, salt 76%, zanthoxylum powder 2%;
Spicy: chilli powder 33%, pepper powder 4%, smart salt 48%, monosodium glutamate 3%, five-spice powder 12%;
Cumin powder taste: salt 66%, cumin powder 22%, zanthoxylum powder 9%, raw ginger powder 3%.
Embodiment 2
Raw material is the lotus rhizome slag of drying sealing preservation prepared by embodiment 1.
1. the pulverizing of lotus root ground-slag
Pulverized by the dry lotus rhizome slag pulverizer of embodiment 1 gained, cross 40 mesh sieves, obtain lotus root ground-slag, dry sealing is preserved.
2. raw material premix
Mixed with cornstarch by lotus rhizome ground-slag and mix well, the addition (by weight) of lotus root ground-slag is corn flour 5%, regulate moisture to 16%, sealing preservation makes moisture fully balance.
3. to start shooting intensification
Single screw squeezing expansion machine start is preheated.
4. extrusion
When device temperature rises to 130 DEG C, adjusting screw(rod) rotating speed is 180r/min, with uniform rate feeding.
5. cool, shaping
The product squeezed out is placed in cooling forming under room temperature
6. condiment, dry packing is sprayed
Undertaken by the method for embodiment 1.
Dilated food detection method of the present invention is as follows:
Puffed degree: with slide measure working sample diameter, each sample gets 5 times at random, asks its mean value as the diameter of sample, and divided by die diameter mm, its business is puffed degree.
Aberration: measure with colour difference meter, tiles product, directly measures (select L*a*b* chrominance space method for expressing, L* represents Hei-white value: namely 0 represents black, 100 represent white, a* represents red-value of green, b* represents Huang-blue value) with color difference meter.
Matter structure: TA-XT2i texture analyser, HDP/3PB 3 breaking devices, two stands spacing is 50mm, and test speed is 1mm/s, using the peak value size at sample burst place as the hardness of product, unit N
Water-soluble exponential sum ABSORPTION INDEX: by sample grinds, crosses 40 orders, accurately takes the extruding sample of about 2g, put into the centrifuge tube of known weight, add 25mL distilled water, vibration, until puff is disperseed completely, keep temperature 30 DEG C in a water bath, the hand 30s of interval 10min.Then centrifuge separation of supernatant and sediment after centrifugal 15min under 4000rpm is used.Supernatant is poured in the measuring cup (aluminium box) of constant weight, in the baking oven of 120 DEG C, be evaporated to constant weight.Water-soluble index (WSI) and injectivity index (WAI) calculate by following (1), (2) formula:
The quality (1) of residue quality/sample after the evaporation of WSI=supernatant is dry
WAI=inclines and the quality (2) of supernatant postprecipitation material amount/sample
Sensory evaluation: scoring item comprises form, color and luster, tissue, smell, mouthfeel five aspects.(every full marks are 20 points).
The Specifications of table 1 lotus rhizome slag and cornstarch extrusion and puffing food
As can be seen from Table 1, the product that the present embodiment obtains has higher puffed degree, is analyzed by matter structure, and the broken power used of product is less.By sensory evaluation, product of the present invention organizes score in smell mouthfeel all higher at form color and luster, and product is more loose.
Embodiment 3
Raw material is the lotus rhizome slag of drying sealing preservation prepared by embodiment 1.
1. the pulverizing of lotus root ground-slag
The dry lotus rhizome slag pulverizer that above-mentioned steps is obtained is pulverized, and crosses 40 mesh sieves, obtains lotus root ground-slag, and dry sealing is preserved.
2. raw material premix
Mixed with cornstarch by lotus rhizome ground-slag and mix well, the addition of lotus root ground-slag is 7.5% of corn flour, regulates moisture to 16%, and sealing preservation makes moisture fully balance.
3. to start shooting intensification
Single screw squeezing expansion machine start is preheated.
4. extrusion
When device temperature rises to 130 DEG C, adjusting screw(rod) rotating speed is 180r/min, with uniform rate feeding.
5. cool, shaping
The product squeezed out is placed in cooling forming (method by embodiment) under room temperature.
6. condiment, dry packing is sprayed
Undertaken by the method for embodiment 1.
Product quality indicator assay method is by the method for enforcement 2.
Table 2 lotus rhizome slag and cornstarch Extrusion Products index
Can be found out by upper table, the product puffed degree that this example obtains is better, and brightness value is higher, the product crushing force recorded by matter structure is moderate, shows that product hardness is moderate, and this product score value in form, tissue, mouthfeel etc. is higher, product even tissue, mouthfeel is dredged crisp.
Embodiment 4
The method of embodiment is pressed in the preparation of lotus rhizome slag.
1. the pulverizing of lotus root ground-slag
Pulverized by dry lotus rhizome slag pulverizer, cross 40 mesh sieves, obtain lotus root ground-slag, dry sealing is preserved.
2. raw material premix
Mixed with cornstarch by lotus rhizome ground-slag and mix well, the addition of lotus root ground-slag is 10% of corn flour, regulates moisture to 16%, and sealing preservation makes moisture fully balance.
3. to start shooting intensification
Single screw squeezing expansion machine start is preheated
4. extrusion
When device temperature rises to 130 DEG C, adjusting screw(rod) rotating speed is 180r/min, with uniform rate feeding.
5. cool, shaping
The product squeezed out is placed in cooling forming under room temperature.
6. condiment, dry packing is sprayed
Undertaken by the method for embodiment 1.
Product quality indicator assay method is as the method implementing 2.
Table 3 lotus rhizome slag and cornstarch Extrusion Products index
Product puffed degree of the present invention is moderate as can be seen from Table 3, and the dynamics needed for the crushed product recorded by matter structure is comparatively large, show that the crisp degree of product declines slightly, but this does not affect overall organoleptic's score value of product of the present invention, and the chewability of product is better.
Claims (2)
1. lotus rhizome slag and cornstarch extrude the dilated food produced, and it is characterized in that, this dilated food is produced by following processing step:
(1) drying of lotus root ground-slag
Fresh lotus rhizome slag is placed in air dry oven under 60 DEG C of conditions, or fluidisation add in hott bed and carry out drying process, make water content to 15% in raw material or following, obtain dry lotus rhizome slag raw material, be placed in sealing bag and save backup;
(2) pulverizing of lotus root ground-slag
The dry lotus rhizome slag pulverizer of upper step gained is pulverized, crosses 40 mesh sieves, obtain lotus root ground-slag, preserve in sealing bag;
(3) raw material premix
Mixed with cornstarch by the lotus rhizome ground-slag of upper step gained and mix well, by weight, the addition of lotus root ground-slag is the 2.5-7.5% of cornstarch weight, regulates the moisture to 16% of compound, preserves with sealing bag;
(4) start heats up
Single screw squeezing expansion machine start is preheated;
(5) extrusion
When device temperature rises to 130 DEG C, extruder screw speed is regulated to be 180r/min, with uniform rate feeding;
(6) cool, shaping
The dilated food squeezed out is placed in 3-5min cooling forming under room temperature;
(7) condiment, dry packing is sprayed
Dilated food surface spraying condiment after shaping, is dried to moisture and packs below 5%;
Wherein:
Flavouring material formula in step (7) is as follows, with parts by weight:
Seafood taste: monosodium glutamate 22%, salt 76%, zanthoxylum powder 2%; Or
Spicy: chilli powder 33%, pepper powder 4%, refined salt 48%, monosodium glutamate 3%, five-spice powder 12%; Or
Cumin: salt 66%, cumin powder 22%, zanthoxylum powder 9%, ginger powder 3%.
2. lotus rhizome slag and cornstarch extrude a production method for the dilated food produced, it is characterized in that following steps:
(1) drying of lotus root ground-slag
Fresh lotus rhizome slag is placed in air dry oven under 60 DEG C of conditions, or fluidisation add in hott bed and carry out drying process, make water content to 15% in raw material or following, obtain dry lotus rhizome slag raw material, be placed in sealing bag and save backup;
(2) pulverizing of lotus root ground-slag
The dry lotus rhizome slag pulverizer of upper step gained is pulverized, crosses 40 mesh sieves, obtain lotus root ground-slag, preserve in sealing bag;
(3) raw material premix
Mixed with cornstarch by the lotus rhizome ground-slag of upper step gained and mix well, by weight, the addition of lotus root ground-slag is the 2.5-7.5% of cornstarch weight, regulates the moisture to 16% of compound, preserves with sealing bag;
(4) start heats up
Single screw squeezing expansion machine start is preheated;
(5) extrusion
When device temperature rises to 130 DEG C, extruder screw speed is regulated to be 180r/min, with uniform rate feeding;
(6) cool, shaping
The dilated food squeezed out is placed in 3-5min cooling forming under room temperature;
(7) condiment, dry packing is sprayed
Dilated food surface spraying condiment after shaping, is dried to moisture and packs below 5%;
Wherein:
Flavouring material formula in step (7) is as follows, with parts by weight:
Seafood taste: monosodium glutamate 22%, salt 76%, zanthoxylum powder 2%; Or
Spicy: chilli powder 33%, pepper powder 4%, refined salt 48%, monosodium glutamate 3%, five-spice powder 12%; Or
Cumin: salt 66%, cumin powder 22%, zanthoxylum powder 9%, ginger powder 3%.
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| CN106666500A (en) * | 2015-11-10 | 2017-05-17 | 徐云升 | Preparation method of laminaria japonica puffed food |
| CN106418630B (en) * | 2016-08-26 | 2019-10-18 | 贝因美（杭州）食品研究院有限公司 | A kind of extrusion and puffing food and its preparation process |
Citations (5)
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|---|---|---|---|---|
| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN101919426A (en) * | 2009-06-17 | 2010-12-22 | 湖南省长沙市熊和信豆业有限公司 | Bean dreg fiber cake and production method thereof |
| CN102246957A (en) * | 2011-05-25 | 2011-11-23 | 仲恺农业工程学院 | Ginkgo health-care puffed food and processing method thereof |
| CN102349624A (en) * | 2011-11-01 | 2012-02-15 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN102987294A (en) * | 2012-12-14 | 2013-03-27 | 山东省农业科学院农产品研究所 | All-lotus powder extruded and puffed food and production method thereof |
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- 2013-04-17 CN CN201310134912.3A patent/CN103416650B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN101919426A (en) * | 2009-06-17 | 2010-12-22 | 湖南省长沙市熊和信豆业有限公司 | Bean dreg fiber cake and production method thereof |
| CN102246957A (en) * | 2011-05-25 | 2011-11-23 | 仲恺农业工程学院 | Ginkgo health-care puffed food and processing method thereof |
| CN102349624A (en) * | 2011-11-01 | 2012-02-15 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN102987294A (en) * | 2012-12-14 | 2013-03-27 | 山东省农业科学院农产品研究所 | All-lotus powder extruded and puffed food and production method thereof |
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